Directions:1. Preheat the oven to 350 degrees. Brush chicken with 1 tablespoon barbecue sauce and place in small baking dish sprayed with nonstick spray. Bake for 25 minutes or until chicken reaches 165 degrees or there is no pink inside. Meanwhile cook bacon according to package directions.2. Place romaine in a bowl or on a plate, top with other ingredients, and drizzle with remaining tablespoon of barbecue sauce.

Directions:1. Place sweet potato, milk, oil, egg, and honey in large bowl and whisk well. Add pancake or waffle mix and stir with a wooden spoon until most of the lumps have disappeared and there are no dry spots.2. Heat a waffle iron and coat with cooking spray. Cook batter according to the manufacturer’s instructions and serve immediately, or cool on a wire rack and store in the fridge for up to three days, or transfer to a resealable bag and freeze for up to six months.

Directions:1. Preheat the oven to 325 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Arrange bread inside the baking dish until the entire bottom is covered. Sprinkle bread with cheese.2. In a large bowl, combine eggs, milk, dry mustard, salt, onion powder, and pepper. Mix until completely blended. Pour egg mixture evenly over bread and cheese. Spread bacon, mushrooms, and tomatoes evenly over the top. (Dish can be covered and chilled for up to 24 hours at this point.)3. Bake uncovered for an hour or until the sides are golden brown. You can tent the dish with aluminum foil if it begins to brown too much on the sides. Allow to cool for at least 5 minutes, then slice and serve.

Directions:1. Put oats, cocoa, and Truvia into a large, microwave-safe bowl. Pour in 3/4 cup milk and stir until it’s a thick sludge. Microwave for 2 minutes and 10 to 30 seconds. (Add another 20 to 30 seconds if you like soft oatmeal or 40 to 50 seconds longer if you like porridge.)2. Mix remaining milk, stevia extract, and protein powder in a glass with a spoon, stirring and pressing on any clumps until dissolved. Pour over oatmeal and stir until all is incorporated.

Directions:1. Preheat the oven to 350 degrees. Place chickpeas and honey in a food processor and pulse until relatively smooth. Set aside.2. Combine whole-wheat flour through cinnamon in a bowl and set aside.3. Mix sugar and butter with a mixer until combined. Add eggs, one at a time, and vanilla extract. Add chickpea mixture, pumpkin, and banana, then slowly add flour mixture until batter is combined. Pour into a loaf pan sprayed with cooking spray and bake for 65 to 75 minutes or until a knife inserted into the center of the loaf comes out clean.

Directions:1. Preheat the oven to 350 degrees. Crack egg into a bowl and whip with a fork until yolk and whites are completely combined. Season with salt and pepper to taste. Heat oil in a skillet over medium heat. When small bubbles start to form, carefully pour egg into the pan, gently tilting the pan to cover the entire bottom with a thin layer of egg. When egg bottom is firm, use a spatula to fold up the sides and form a square. Flip and cook on the other side.2. Lay egg square on bottom of biscuit and top with cheese, bacon, and other biscuit top. Place sandwich on a baking sheet and stick in the oven for about 5 minutes or until cheese is fully melted.

Directions:1. Mix vinegar, lemon juice, garlic, ginger, shallots, salt, and pepper in a bowl and whisk, slowly adding oil to allow dressing to emulsify. (This can also be made in a food processor.)2. Toss arugula and tomatoes with vinaigrette. Top with pine nuts, figs, chevre, and flowers.

Directions:1. Preheat the oven to 350 degrees. Brush chicken with 1 tablespoon barbecue sauce and place in small baking dish sprayed with nonstick spray. Bake for 25 minutes or until chicken reaches 165 degrees or there is no pink inside. Meanwhile cook bacon according to package directions.2. Place romaine in a bowl or on a plate, top with other ingredients, and drizzle with remaining tablespoon of barbecue sauce.

Directions:1. Preheat the oven to 450 degrees. Mix cauliflower with a little bit of olive oil, salt, and pepper and roast for about 10 minutes or grill until al dente.2. Simmer pomegranate juice in a saucepan over medium heat until it has the consistency of syrup.3. Mix arugula, pomegranate seeds, bacon, lemon juice, and 1 tablespoon olive oil, and season with salt and pepper. Plate salad topped with onions and drizzled with warm pomegranate syrup.

Directions:1. Mix vinegar, lemon juice, garlic, ginger, shallots, salt, and pepper in a bowl and whisk, slowly adding oil to allow dressing to emulsify. (This can also be made in a food processor.)2. Toss kale, radicchio, and persimmons with vinaigrette. Sprinkle with barley and chevre.

Directions:1. In a large stockpot, heat coconut oil over medium heat. Add onion, shallots, and garlic, and saute for 5 to 7 minutes or until onions are translucent. Add thyme, sage, cumin, turmeric, cayenne pepper, and ground pepper, and stir. Add carrots, parsnips, quinoa, and broth or water, and bring to a boil. Reduce to a simmer and cook for 20 to 40 minutes until veggies are tender.2. Remove from heat and let stand 3 to 5 minutes until slightly cooled. Using an immersion blender, blend soup until a smooth, even consistency is reached. (If you don’t have an immersion blender, blend soup in batches in a blender.) Stir in miso-water mixture. Serve immediately garnished with scallions and Gruyere.

Directions:1. Heat extra-virgin olive oil in a large soup pot over medium heat. Add onion, season with salt and pepper to taste, and saute until soft, about 10 minutes. Add garlic and saute for 30 seconds, stirring constantly. Add chili powder and cumin and saute for 30 more seconds. Add beans, 1 1/2 cups water, and chicken broth and bring soup to a boil. Reduce heat slightly and simmer for 15 minutes.2. While soup is simmering, bring remaining water, canola oil, and 1/2 teaspoon salt to a boil in a saucepan. Add rice, cover, turn heat down to medium-low, and simmer until rice is tender, about 15 minutes. Stir to fluff and add lime juice and cilantro.3. Scoop two ladlefuls of soup into a blender or food processor and blend until almost smooth. Add blended soup back into the pot and add hot sauce, stirring to combine.4. To serve, scoop cooked rice into bottom of bowls and top with hot soup. Top with sliced avocado, salsa, and sour cream, as desired.

Directions:Heat oil in a medium-sized soup pot over medium-low heat. Add onion, celery, carrot, peppers, and garlic and cook until vegetables begin to get tender, about 5 minutes. Stir in paprika and coriander, and add potatoes, chickpeas, and enough water to just cover vegetables. Add salt and pepper and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Stir in parsley before serving.

Directions:1. In a large pot, heat olive oil over low heat. Add onion and saute until golden. Add cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover and bring to a boil. Reduce the heat and simmer until cauliflower is tender, about 10 minutes.2. Blend soup with an immersion blender until the desired consistency is reached. (If using a standing blender, allow soup to cool for 20 minutes, then add to blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until soup is smooth. Return to the pot and reheat if serving hot.)3. Ladle into bowls and garnish with cashews and cilantro.

Directions:Heat oil in a large Dutch oven over medium-high heat. Add lamb, season with salt and pepper, and lightly sear on all sides. Add onion and celery and cook until onion starts to soften, about 4 minutes. Add garlic and cook for 30 seconds. Add carrots and oregano and cook, stirring constantly, for about 30 seconds. Add broth, wine, tomato sauce, tomato paste, zest, and cinnamon and stir to combine. Add yam and lemon, stir, and bring just to a boil. Reduce heat to low, cover, and simmer until lamb and veggies are tender, 75 to 90 minutes. Adjust seasonings if necessary.

Directions:1. Combine turkey, egg white, oats, and spices, and shape into 14 balls. Meatballs can be cooked two ways. Option 1: Layer a little tomato sauce on the bottom of a crockpot and place meatballs on top. Cover with remaining sauce and cook on high for 4 to 5 hours or low for 8 to 9 hours. Option 2: Cover meatballs with sauce in a medium-sized saucepan. Simmer over medium heat for about 45 minutes or until meatballs are cooked thoroughly.2. Serve meatballs with pasta. Leftovers make great packed lunches and also freeze well.

Directions:1. In a large saucepan, boil turnips and sweet potato for 15 minutes or until fork-tender. Remove from water and let cool in a large mixing bowl. Mash with a fork, then stir in scallions, egg, and flour.2. To fry pancakes, heat oil in a large pan over medium-high heat until shimmering but not smoking. Add 1/4 cup turnip-potato mixture to the pan and flatten with the back of the measuring cup. Cook 3 to 4 minutes per side, until browned. Remove and let cool on a paper towel lined plate.3. To bake pancakes, preheat the oven to 375 degrees. Line a baking sheet with parchment paper and measure out 1/4 cup turnip-potato mixture onto parchment paper, flattening into a patty with the back of the measuring cup. Bake 15 minutes per side.

Directions:1. Heat two 12-inch nonstick skillets over medium-low heat. While the pans are heating, season chicken with salt. Put half cup flour in a shallow dish and egg substitute in a separate shallow dish. Dredge chicken in flour then in egg substitute to coat completely. When pans are hot, spray both generously with olive-oil spray. Add 2 cutlets to each pan. Cook until golden brown on each side, about 4 minutes total. Transfer cutlets to a serving platter and cover lightly with foil to keep warm.2. Wipe the pans out with paper towels. Raise the heat to high and return the pans to the stove. Spray both pans with olive-oil spray. When the pans are hot, add 1 package mushrooms to each pan. Cook without stirring for 3 minutes to allow mushrooms to brown. Combine mushrooms in one pan, add garlic, and season with salt to taste. Reduce the heat to medium and cook for another minute, or until garlic is fragrant. Stir remaining 1 1/2 tablespoons flour into mushrooms. Stir in wine and chicken broth, and bring to a simmer, cooking until it has the consistency of gravy, about 3 minutes. Remove the pan from the heat. Stir in yogurt and season with salt and pepper to taste. Spoon mushroom mixture over chicken.

Directions:1. In a medium bowl, combine quinoa, hummus, red pepper, celery, and scallions. Season with salt and pepper.2. Heat a non-stick pan over medium-high heat and add olive oil once heated. Form quinoa mixture into palm-sized patties and brown in pan, working in batches, about 3 to 4 minutes per side. Be careful not to overcrowd the pan.3. Serve with additional hummus and tomato slices.

Directions:Spray a large saucepan with cooking spray and cook onion and oats for about 2 minutes on medium heat, stirring repeatedly. Add boiling water, zucchini, and cauliflower, and simmer for about 15 minutes, until mixture has thickened a bit and oats are chewy and no longer hard. Remove from heat and let stand for 2 minutes to thicken. Stir in salmon, dill, and salt and serve.

Directions:1. Preheat the oven to 375 degrees. Spray an 8 1/2-by-12-inch glass or crockery casserole dish with olive oil or nonstick spray. Heat oil in a large frying pan over medium-high heat, add spinach, and stir just until wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so the bottom of the dish is covered. Layer cheese and sliced onions on top of spinach.2. Beat eggs with seasoning, salt, and pepper, and pour into the casserole dish. Use a fork to gently stir so eggs, spinach, and cheese are evenly combined.3. Bake about 35 minutes or until mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting and serving. (The dish will settle down some as it cools.)

Directions:1. Preheat the oven to 350 degrees. Slather top half of ciabatta with fig preserve. Layer prosciutto and cheese on bottom half of bread.2. In a pan or skillet, saute spinach over medium-high heat until leaves are wilted, about 2 minutes. Spoon spinach on top of cheese and cover with other half of ciabatta, pressing down firmly. Place sandwich on a baking sheet and stick it in the oven for about 2 to 3 minutes. Remove from the oven, slice in half, and eat immediately.

Directions:Saute onions and garlic in oil in a deep saucepan with a heavy bottom. When onions are just translucent, add peppers, eggplant, and zucchini, and mix together well. Reduce the heat, cover the pan tightly, and simmer for 10 minutes, shaking the pan or tossing vegetables two or three times so they cook evenly. Add tomatoes and seasonings and continue simmering for another 10 or 12 minutes. Uncover the pan and allow mixture to cook down and liquid to reduce, stirring frequently. Vegetables should be somewhat intact, well mixed and blended but not mushy and liquid. Taste and correct seasoning.

Directions:1. In a non-reactive bowl, whisk together egg, mayo, lemon juice, Worcestershire, thyme, Old Bay, and mustard. In a separate bowl, gently pick through crab to remove any shells, being careful not to shred the crab. Pour whisked mixture over crab and gently toss crab with your hands, allowing it to fall between your fingers. Sprinkle in panko and gently toss again. Cover the bowl and refrigerate for 30 minutes to allow panko to soak up any liquid.2. Scoop crab mixture into a small mold ring and spread evenly to form a cake. Gently press out any excess liquid and place in a pan that has been lined with plastic wrap. Repeat with remaining mixture and refrigerate until ready to cook.3. Preheat the oven to 500 degrees. Spray a pie tin with nonstick cooking spray and place crab cakes in the tin. Bake for 8 to 10 minutes, until hot all the way through. Remove cakes from the pie tin using a fish spatula to plate.

Directions:1. Bring 6 quarts water to a boil in a large pot, and add 2 tablespoons salt.2. In a 10- to 12-inch saute pan, heat oil over medium-high heat until smoking. Add garlic and cook until light golden brown, about 30 seconds. Add tomatoes and their juices and cook until softened, about 2 minutes. Add olives and remove from the heat.3. Drop gnocchi into boiling water and cook until they float to the surface, about 3 minutes. Drain. Carefully add gnocchi to the pan with tomato mixture. Return to the heat and toss gently until bubbling. Add mozzarella and marjoram and season with salt and pepper. Transfer to a warmed serving dish, and serve immediately.

Directions:1. Mix ground buckwheat, paprika, turmeric, coriander, cumin, cinnamon, salt, and pepper together. Coat chicken in mix.2. Heat a pan with ghee, butter, or coconut oil over medium-low heat. Cook chicken through on both sides of each piece. Serve topped with chili and almonds, and season with salt and pepper to taste.

Directions:1. Place lemongrass, all but 2 tablespoons cilantro, mint, water, garlic, jalapeno, paprika, and salt in a food processor or blender and process until smooth. Add oil and vinegar and process until smooth. Place fish in a large baking dish, cover with mojo, and turn to coat. Cover with plastic wrap and refrigerate for up to an hour.2. Preheat the oven to 350 degrees. Place four 16-inch long pieces of parchment paper on your work surface with the short side facing you. Crease each down the middle horizontally. Place a fillet in the center of the bottom half of the rectangle. Pour about 1/4 cup mojo on top and sprinkle with 1/2 tablespoon remaining cilantro. Fold the parchment over so that the top and bottom edges meet. Tightly crimp from one end around to the other and fold the edges of parchment to seal the package. Repeat with remaining fillets. Place packets on a rimmed baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.3. Place fish packets on a large serving dish and open tableside. Serve with juices from the packets and sprinkled with mint leaves.

Directions:1. Preheat the oven to 500 degrees and sprinkle a 14-inch pizza pan with cornmeal.2. In a medium-size ovenproof pan, combine mushrooms and 1 tablespoon oil. Season with salt and pepper and shake the pan vigorously to coat mushrooms. Roast for 10 minutes, until mushrooms have softened and are beginning to develop a caramel color around the edges. Remove from the oven.3. In a small bowl mix together arugula, lemon juice, and remaining 1 tablespoon olive oil. Add salt and pepper to taste. Set aside.4. Prepare pizza dough and brush rim with olive oil. Distribute cheese and then mushrooms over dough, leaving about a 2-inch rim. Bake pizza on prepared pan for 8 to 10 minutes, until edges of crust are a deep golden brown and cheese is bubbling. Remove from the oven and let sit for 5 minutes. To serve, slice into wedges and top each serving with a handful of arugula salad.

Directions:1. Combine flour, cocoa powder, baking powder, and salt in a medium bowl and set aside. With an electric mixer, whisk together butter and brown sugar. Beat in egg until well blended, then mix in cooled chocolate. With mixer on low, gradually add dry ingredients. Beat in milk and peppermint extract until just combined. Remove dough from mixing bowl and flatten onto aluminum foil or plastic wrap. Cover and freeze until firm, roughly 45 minutes.2. Meanwhile preheat the oven to 350 degrees, line a baking sheet with parchment paper, and pour powdered sugar into a bowl. Remove chilled dough from freezer and peel back the aluminum foil. Top generously with semisweet chocolate chunks and shape into 1- to 2-inch balls. Roll balls in powdered sugar until completely covered, rolling several times if necessary.3. Place balls on prepared baking sheet roughly two inches apart. Bake until cookies have spread and coating is cracked, about 12 to 14 minutes. Cookies should still be soft to the touch when you pull them out of the oven. Cool on a wire rack.

Directions:Line a 5-by-5-inch microwavable dish with parchment paper or spray with cooking spray. In a bowl, stir together flax and almond milk. Stir in applesauce, cocoa powder, Truvia, and salt. Add buckwheat flour and stir, then mix in baking powder. Scoop batter into the prepared dish and microwave for about 3 minutes, or until the middle is no longer wet and the cake has formed a perfect crown. Let cool slightly.

Directions:1. Mix almond flour, shredded coconut, coconut flour, and salt. In a separate bowl, mix agave, lemon juice, vanilla extract, and lemon zest. Using an electric mixer, slowly stream wet ingredients into dry ingredients. Once combined, turn the mixer on and stream in melted coconut oil. Batter will thicken fairly quickly as oil mixes in and cools down.2. Form dough into balls. Warm in a dehydrator or oven set at its lowest heat with the door cracked open for an hour. Place cookies in the fridge after they’ve cooled down, letting them chill and set before you eat them. You can also skip the dehydrator or oven and immediately chill cookies in the fridge for a softer, moist texture.

Directions:1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. (If using eggs, skip this step.)2. Place beans, coconut oil, cocoa, salt, and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture (or eggs) and pulse to incorporate. The batter will be quite liquidy but still hold together. Remove blade from the food processor and add chopped chocolate and cherries, folding to incorporate.3. Spoon batter onto the prepared baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt and bake for 15 minutes until the edges are browning. Let cool and store in the fridge.

Directions:In a large bowl, mix together peanut butter, pumpkin, honey, and pumpkin pie spice. Stir in protein powder, oats, and chocolate chips. Dough will be sticky. Refrigerate until easier to handle, about 20 minutes. Roll dough into balls, then press between your hands to make a cookie shape. Keep stored in a container in the fridge.

Directions:In a food processor, grind oats and almonds until they are the consistency of coarse sand. Add ground flaxseeds, almond butter, brown rice syrup, and vanilla extract and continue to process until fully incorporated. (Depending on the viscosity of your nut butter, you may need to add more or less, or more or less sweetener.) Do not worry if dough is not sticky; it will come together when rolled. Add butterscotch chips and roll dough into bite-size balls.

Directions:1. Line a baking sheet with parchment paper or wax paper. In a shallow microwave-safe bowl, combine melted chocolate and shortening and heat for about 1 minute on high power, stirring every 10 to 15 seconds until chocolate can be stirred very smooth. Add peppermint extract and stir.2. Coat a cracker in chocolate and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through the fork tines. Place on parchment and repeat with remaining crackers. (If necessary, reheat the chocolate in 10- to 15-second bursts if it starts getting too firm for smooth dipping.)3. Once all crackers have been dipped, place the baking sheet in the refrigerator until firm. Store in an airtight container in the refrigerator.